Ever wondered what meals top chefs love to dig into after a long day in the kitchen? Now you have the chance to find out. DuJour sat down with world-class chefs, like René Redzepi and Marc Murphy, who dished on everything from their beloved recipes to ingredients they could never live without. Here, explore some of our favorite interviews with culinary masters serving mouthwatering plates from New York City to Tokyo.
Impressive Meals on Impossibly Elegant Dishes
Masayoshi Takayama creates New York’s most luxurious sushi, and he also handcrafts the dishes it’s served upon.
A Dessert Mastermind’s Covetable Confections
Bouchon Bakery director Alessandra Altieri dishes on her (sweet) career.
Donatella Arpaia’s Outdoor Dining Playlist
The celebrity chef shares her favorite summer food and music pairings.
Delicious Meals from Simple Recipes
Chef Chris Fischer on hilarious farm animal adventures and creating his first cookbook.
The Cookbook Every Home Chef Should Own
In Season with Authority, celebrity chef and New York City restaurateur Marc Murphy shares invaluable advice and delicious recipes.
How to Host a Modern Tea Party
Chef David Vandenabeele shares tips on creating the chicest possible experience.
A Critically Acclaimed Pop-Up Restaurant
Chef René Redzepi and his Noma team take on Tokyo.
A Celebrity Chef Stirring Up Controversy
Eddie Huang, notorious for his outspoken manner, sounds off about his new series and shares his expert opinion on “cannabis cuisine.”
Chef Harold Dieterle’s Secret to Success in the Kitchen
The ‘Top Chef’ alum reveals the most important item in his culinary arsenal.
Inside Yotam Ottolenghi’s Spice Cabinet
The world-famous chef and author of ‘Plenty More’ on the ingredients he can’t live without.
Life Lessons from a World-Renowned Chef
Massimo Bottura, the chef and owner of Italy’s three-Michelin-star Osteria Francescana, shares his philosophies.
The Most Unique Dishes in the World
Toro chef Jamie Bissonnette opens up about his curious career.
The Joy of Cooking for Marc Jacobs
Lauren Gerrie, the designer’s private chef, talks sweets, style and stocking the fridge.
